Instructions: Arrange crab and vegetables on large platter or serving bowl.

Transfer broth to chafing dish; keep warm.

Provide diners with long handled fondue forks or chop-sticks.

Let each cook crab and vegetables in broth until crab is heated through and vegetables are cooked crisp-tender.

Serve with Creamy Sauce and crusty French bread or rice.

Cooking broth may be ladled into cups and served as a soup after crab and vegetables are cooked.

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